Charred broccoli and cavatelli pasta in a rich buttery garlic ... Melt 2 T of the butter and add a little olive oil over ...

Once hot, go in with 1 tablespoon of olive oil and the ... Stir the broccoli florets and pasta shells into the sauce and boil for 5 minutes, stirring regularly. Tear the garlic bread into the ...

Broccoli florets are tossed with pasta tubes and ... then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli.

Boil pasta and then drain, reserving a cup of pasta water for later. Mix the cooked pasta into the green sauce, using ...

Don’t waste the flavoursome oil in your tin of anchovies. Here it’s used to cook the garlic and chilli ahead of adding pasta and broccoli to the pan. This is designed to be a low cost recipe.

Heat olive oil in a pan over medium heat. If desired, add fresh garlic and cook for 30 seconds until fragrant. Place the ...

Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp. Add the pasta ...

Set aside separately. Reserve any remaining broccoli florets and stems for another use. Heat oil in a large Dutch oven over medium. Add onion, carrot, shallot, garlic, and thyme; cook, stirring ...

Run under cold water and drain well. 3. 3. Heat olive oil in a pan, add garlic and saute for 1-2 minutes. Add the babycorn and saute until slightly brown. 4. 4. Add the broccoli and toss well for 1-2 ...